Y’all, if you’re looking for the perfect green bean casserole to wow your family, you’re in the right place!
This Paula Deen-inspired recipe is creamy, cheesy, and topped with the most irresistible crispy fried onions.
It’s classic comfort food that’s easy to make and absolutely delicious. I’ve made this for countless holidays, potlucks, and Sunday dinners, and there’s never a single bite left.
Your family (even the kids!) will be asking for seconds—and maybe thirds. Let’s get started!
What You’ll Need
- 4 cups cooked green beans (fresh or canned, drained)
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (optional, depending on your beans)
- 1 (6 oz) can crispy fried onions
Pro Tips
- Fresh or Frozen Beans: If you have time, blanch fresh green beans for a few minutes before using them—it adds a fresh pop of flavor! Frozen green beans work well too, just thaw and drain them.
- Customize the Cheese: Swap the cheddar for gouda, Swiss, or even pepper jack for a little extra kick.
- Don’t Skimp on the Onions: The fried onions on top make this dish. Add a little extra if you love that crunch!
- Season to Taste: Canned green beans can be salty, so taste before adding extra salt.
- Make it Ahead: You can prep the whole thing the day before, just save the fried onions for baking so they stay crispy.
Tools You’ll Need
- Large mixing bowl
- Whisk
- 9×13 baking dish
- Measuring cups and spoons
- Spoon or spatula for mixing
Substitutions and Variations
- Gluten-Free: Use a gluten-free cream of mushroom soup and gluten-free fried onions.
- Dairy-Free: Swap sour cream and milk for unsweetened almond milk and dairy-free yogurt, and use a vegan cheese alternative.
- Add Protein: Toss in cooked bacon bits or shredded rotisserie chicken for a heartier casserole.
Make Ahead Tips
- Assemble the casserole (minus the fried onion topping) up to 1 day in advance. Store it covered in the fridge. When ready to bake, add the onions and bake as directed.
Instructions
1. Preheat the oven to 350°F (175°C).
2. Mix the casserole base
In a large mixing bowl, combine the cream of mushroom soup, shredded cheddar cheese, sour cream, milk, garlic powder, black pepper, and salt. Stir until smooth.
3. Add the green beans
Fold the cooked green beans into the mixture, making sure they’re fully coated.
4. Assemble the casserole
Pour the mixture into a greased 9×13 baking dish. Spread it out evenly.
5. Add the crispy topping
Sprinkle the fried onions evenly on top of the casserole.
6. Bake
Place the casserole in the oven and bake for 25–30 minutes, until it’s hot and bubbly and the onions are golden brown.
Tips for Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through, or use the microwave for a quicker option (though the onions won’t stay as crispy).
Conclusion
There you have it—an easy, comforting green bean casserole that’ll be a total hit with your family. Whether it’s Thanksgiving or just a cozy family dinner, this dish brings everyone to the table. If you try it out, I’d love to hear how it turned out for you! Leave a comment below with your experience or any fun twists you added. Happy cooking! 🌟